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Du R, Sun L, Liu J, Gao F, Guo X, Shi M, Guo P, Chen W, Zong Y, Geng J, Zhao Y, He Z. Deer Skin Collagen Peptides Bound to Calcium: In Vitro Gastrointestinal Simulation of Digestion, Cellular Uptake and Analysis of Antioxidant Activity. Nutrients 2024; 16:2585. [PMID: 39203724 PMCID: PMC11357615 DOI: 10.3390/nu16162585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2024] [Revised: 07/18/2024] [Accepted: 08/03/2024] [Indexed: 09/03/2024] Open
Abstract
The by-product of deer skin, which has mostly been used as a decorative material, is rich in collagen and amino acids that could bind to Ca2+. Therefore, the preparation process, stability, antioxidant activity and calcium transport capacity of deer skin collagen peptide calcium chelate (Ca-DSCP) were investigated. In addition, the structure of the new chelate was characterized. The preparation process of Ca-DSCP was optimized using one-way experiments and response surface methodology. The ideal conditions were pH 9, 48 °C, and a peptide-to-calcium mass ratio of 5:1. The chelation rate was (60.73 ± 1.54)%. Zeta potential, XRD, UV-vis and FTIR analyses yielded that deer skin collagen peptides (DSCP) underwent a chelating reaction with calcium ions to form new structures. The stability of Ca-DSCP and the fraction of bioavailability of calcium ions were determined using in vitro gastrointestinal digestion and a Caco-2 cell monolayer model. The results showed that fraction of bioavailability and stability of DSCP were improved by influencing the structural characterization. The antioxidant activities of DSCP and Ca-DSCP were evaluated by measuring relevant oxidative stress indicators, DPPH radical scavenging capacity and hydroxyl radical scavenging capacity. Finally, bioinformatics and molecular docking techniques were utilized to screen and study the antioxidant mechanism of DSCP.
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Affiliation(s)
- Rui Du
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
- Jilin Provincial Engineering Research Center for Efficient Breeding and Product Development of Sika Deer, Changchun 130118, China
| | - Li Sun
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Jinze Liu
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Fusheng Gao
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Xiangjuan Guo
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Meiling Shi
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Pengli Guo
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Weijia Chen
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Ying Zong
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Jianan Geng
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Yan Zhao
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Zhongmei He
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
- Jilin Provincial Engineering Research Center for Efficient Breeding and Product Development of Sika Deer, Changchun 130118, China
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Yang J, Ding J, Lu Z, Zhu B, Lin S. Digestive and Absorptive Properties of the Antarctic Krill Tripeptide Phe-Pro-Phe (FPF) and Its Auxiliary Memory-Enhancing Effect. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8491-8505. [PMID: 38587859 DOI: 10.1021/acs.jafc.3c08158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/09/2024]
Abstract
Aging and stress have contributed to the development of memory disorders. Phe-Pro-Phe (FPF) was identified with high stability by mass spectrometry from simulated gastrointestinal digestion and everted gut sac products of the Antarctic krill peptide Ser-Ser-Asp-Ala-Phe-Phe-Pro-Phe-Arg (SSDAFFPFR) which was found to have a positive impact on memory enhancement. This study investigated the digestive stability, absorption, and memory-enhancing effects of FPF using nuclear magnetic resonance spectroscopy, simulated gastrointestinal digestion, in vivo fluorescence distribution analysis, mouse behavioral experiments, acetylcholine function, Nissl staining, immunofluorescence, and immunohistochemistry. FPF crossed the blood-brain barrier into the brain after digestion, significantly reduced shock time, working memory errors, and reference memory errors, and increased the recognition index. Additionally, FPF elevated ACh content; Nissl body counts; and CREB, SYN, and PSD-95 expression levels, while reducing AChE activity (P < 0.05). This implies that FPF prevents scopolamine-induced memory impairment and provides a basis for future research on memory disorders.
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Affiliation(s)
- Jingqi Yang
- SKL of Marine Food Processing & Safety Control, School of Food Sci. Technol., Dalian Polytechnic University, Dalian 116034, P. R. China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
- Engineering Research Center of Food, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Jie Ding
- SKL of Marine Food Processing & Safety Control, School of Food Sci. Technol., Dalian Polytechnic University, Dalian 116034, P. R. China
- The Education Department of Liaoning Province, Engineering Research Center of Special Dietary Food, Dalian 116034, P. R. China
| | - Zhiqiang Lu
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
- The Education Department of Liaoning Province, Engineering Research Center of Special Dietary Food, Dalian 116034, P. R. China
| | - Beiwei Zhu
- SKL of Marine Food Processing & Safety Control, School of Food Sci. Technol., Dalian Polytechnic University, Dalian 116034, P. R. China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Songyi Lin
- SKL of Marine Food Processing & Safety Control, School of Food Sci. Technol., Dalian Polytechnic University, Dalian 116034, P. R. China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
- Engineering Research Center of Food, Dalian Polytechnic University, Dalian 116034, P. R. China
- The Education Department of Liaoning Province, Engineering Research Center of Special Dietary Food, Dalian 116034, P. R. China
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Pu L, Kong X, Xing R, Wang Y, Zhang C, Hua Y, Chen Y, Li X. Identification, rapid screening, docking mechanism and in vitro digestion stability of novel DPP-4 inhibitory peptides from wheat gluten with ginger protease. Food Funct 2024; 15:3848-3863. [PMID: 38512162 DOI: 10.1039/d3fo05423c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2024]
Abstract
To better understand the hypoglycemic potential of wheat gluten (WG), we screened dipeptidyl peptidase IV (DPP-4) inhibitory active peptides from WG hydrolysates. WG hydrolysates prepared by ginger protease were found to have the highest DPP-4 inhibitory activity among the five enzymatic hydrolysates, from which a 1-3 kDa fraction was isolated by ultrafiltration. Further characterization of the fraction with nano-HPLC-MS/MS revealed 1133 peptides. Among them, peptides with P'2 (the second position of the N-terminal) and P2 (the second position of the C-terminal) as proline residues (Pro) accounted for 12.44% and 43.69%, respectively. The peptides including Pro-Pro-Phe-Ser (PPFS), Ala-Pro-Phe-Gly-Leu (APFGL), and Pro-Pro-Phe-Trp (PPFW) exhibited the most potent DPP-4 inhibitory activity with IC50 values of 56.63, 79.45, and 199.82 μM, respectively. The high inhibitory activity of PPFS, APFGL, and PPFW could be mainly attributed to their interaction with the S2 pocket (Glu205 and Glu206) and the catalytic triad (Ser630 and His740) of DPP-4, which adopted competitive, mixed, and mixed inhibitory modes, respectively. After comparative analysis of PPFS, PPFW, and PPF, Ser was found to be more conducive to enhancing the DPP-4 inhibitory activity. Interestingly, peptides with P2 as Pro also exhibited good DPP-4 inhibitory activity. Meanwhile, DPP-4 inhibitory peptides from WG showed excellent stability, suggesting a potential application in type 2 diabetes (T2DM) therapy or in the food industry as functional components.
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Affiliation(s)
- Linsong Pu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, P. R. China.
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Xiangzhen Kong
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, P. R. China.
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Ruoyu Xing
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, P. R. China.
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Yuqing Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, P. R. China.
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Caimeng Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, P. R. China.
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Yufei Hua
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, P. R. China.
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Yeming Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, P. R. China.
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Xingfei Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, P. R. China.
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
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Li W, Li H, Song J, Xing Y, Fang L, Wang X, Wu D, Min W. Mechanism of Intestinal Epithelial Absorption and Electrophysiological Regulation of the Shrimp Peptide QMDDQ. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:326-338. [PMID: 38155399 DOI: 10.1021/acs.jafc.3c05714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2023]
Abstract
We investigated the absorption mechanism of the shrimp peptide QMDDQ in small intestines, explored its physiological function in inhibiting neuronal hyperactivity, and verified its entry into the brain in vivo to display functional activity. The everted rat sac model and a Caco-2 paracellular absorption monolayer model were used, indicating that QMDDQ has a good absorption capacity with an apparent permeability coefficient (Papp) > 1 × 10-6 cm/s and the absorption of QMDDQ was concentration-dependent. When the concentration of QMDDQ was 1 mM and the transport time was 180 min, the highest absorption concentration of QMDDQ was 41.17 ± 3.48 μM (P < 0.05). The myosin light-chain kinase (MLCK)-specific inhibitor ML-7 and activator MPA, Western blotting, and immunofluorescence results showed that QMDDQ absorption takes place by mediating the MLCK-p-MLCK-MLC signaling pathway, reversibly opening the zonula occludens-1 (ZO-1), occludin in tight junctions (TJs), upregulating claudin-2 expression, and reaching targets through blood to inhibit neuronal overactivity. Results of fluorescence imaging in vivo verified that QMDDQ could enter the brain 4 h after oral administration. The results provide a theoretical foundation for the mechanism of paracellular absorption of active peptides and a starting point for the development of functional foods for Alzheimer's disease intervention.
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Affiliation(s)
- Weijia Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P.R. China
- National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, P.R. China
| | - Haoming Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P.R. China
- National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, P.R. China
| | - Jiaqi Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P.R. China
- National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, P.R. China
| | - Yihang Xing
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P.R. China
- National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, P.R. China
| | - Li Fang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P.R. China
- National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, P.R. China
| | - Xiyan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P.R. China
- National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, P.R. China
| | - Dan Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P.R. China
- National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, P.R. China
| | - Weihong Min
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, P.R. China
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5
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Hevia A, Ruas-Madiedo P, Faria MA, Petit V, Alves B, Alvito P, Arranz E, Bastiaan-Net S, Corredig M, Dijk W, Dupont D, Giblin L, Graf BA, Kondrashina A, Ramos H, Ruiz L, Santos-Hernández M, Soriano-Romaní L, Tomás-Cobos L, Vivanco-Maroto SM, Recio I, Miralles B. A Shared Perspective on in Vitro and in Vivo Models to Assay Intestinal Transepithelial Transport of Food Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19265-19276. [PMID: 38035628 PMCID: PMC10723066 DOI: 10.1021/acs.jafc.3c05479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 09/29/2023] [Accepted: 11/07/2023] [Indexed: 12/02/2023]
Abstract
Assessing nutrient bioavailability is complex, as the process involves multiple digestion steps, several cellular environments, and regulatory-metabolic mechanisms. Several in vitro models of different physiological relevance are used to study nutrient absorption, providing significant challenges in data evaluation. However, such in vitro models are needed for mechanistic studies as well as to screen for biological functionality of the food structures designed. This collaborative work aims to put into perspective the wide-range of models to assay the permeability of food compounds considering the particular nature of the different molecules, and, where possible, in vivo data are provided for comparison.
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Affiliation(s)
- Arancha Hevia
- Dairy
Research Institute of Asturias (IPLA-CSIC), Paseo Río Linares, sn. Villaviciosa 33300, Asturias. Spain
| | - Patricia Ruas-Madiedo
- Dairy
Research Institute of Asturias (IPLA-CSIC), Paseo Río Linares, sn. Villaviciosa 33300, Asturias. Spain
| | - Miguel Angelo Faria
- LAQV/REQUIMTE,
Laboratório de Bromatologia e Hidrologia, Departamento de Ciências
Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Valérie Petit
- Nestlé
Research, Société des Produits
Nestlé SA, 1000 Lausanne, Switzerland
| | - Bruna Alves
- Faculty
of Sciences, University of Lisboa, Campo Grande, 1749-016 Lisboa Portugal
| | - Paula Alvito
- Food
and Nutrition Department, National Institute
of Health Dr. Ricardo Jorge, 1649-016 Lisbon, Portugal
- CESAM - Centre
for Environmental and Marine Studies, University
of Aveiro, 3810-193 Aveiro, Portugal
| | - Elena Arranz
- Department
of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid (UCM), E-28040 Madrid, Spain
| | - Shanna Bastiaan-Net
- Wageningen
Food & Biobased Research, Wageningen
University & Research, 6708 WG Wageningen, The Netherlands
| | - Milena Corredig
- Department
of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark
| | | | - Didier Dupont
- INRAE Agrocampus Ouest, STLO, F-35042 Rennes, France
| | - Linda Giblin
- Teagasc Food Research Centre, Moorepark, Fermoy, P61
C996 County Cork, Ireland
| | - Brigitte Anna Graf
- Department
of Health Professions, Faculty of Health and Education, Manchester Metropolitan University, M15 6BH Manchester, U.K.
| | - Alina Kondrashina
- H&H
Group, H&H Research, Global Research
and Technology Centre, P61
K202 Cork, County Cork, Ireland
| | - Helena Ramos
- LAQV/REQUIMTE,
Laboratório de Bromatologia e Hidrologia, Departamento de Ciências
Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Lorena Ruiz
- Dairy
Research Institute of Asturias (IPLA-CSIC), Paseo Río Linares, sn. Villaviciosa 33300, Asturias. Spain
| | - Marta Santos-Hernández
- Wellcome
Trust - MRC Institute of Metabolic Science, Metabolic Research laboratories, Addenbrooke’s Hospital, Hills Road, CB2 0QQ Cambridge, U.K.
| | - Laura Soriano-Romaní
- AINIA
in Vitro Preclinical Studies Area, Parque
Tecnológico de Valencia. c/Benjamín Franklin, 5-11, E46980 Paterna, Spain
| | - Lidia Tomás-Cobos
- AINIA
in Vitro Preclinical Studies Area, Parque
Tecnológico de Valencia. c/Benjamín Franklin, 5-11, E46980 Paterna, Spain
| | | | - Isidra Recio
- Institute of Food
Science Research CIAL (CSIC-UAM), C/Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Beatriz Miralles
- Institute of Food
Science Research CIAL (CSIC-UAM), C/Nicolás Cabrera 9, 28049 Madrid, Spain
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6
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Liu Y, Fu Z, Tan Y, Luo Y, Li X, Hong H. Protein oxidation-mediated changes in digestion profile and nutritional properties of myofibrillar proteins from bighead carp (Hypophthalmichthys nobilis). Food Res Int 2023; 174:113546. [PMID: 37986513 DOI: 10.1016/j.foodres.2023.113546] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 09/26/2023] [Accepted: 10/01/2023] [Indexed: 11/22/2023]
Abstract
Digestibility is an important factor in accessing the nutritional quality and potential health benefits of protein. In this study, exudates were utilized to incubate myofibrillar proteins (MPs) for simulating the oxidation of MPs in frozen-thawed fish fillets. An in vitro gastrointestinal system was used to investigate the effect of protein oxidation on the digestion profile and nutritional properties of MPs. Results showed that exudates treatment caused the moderate oxidation of MPs and its digestibility thus increased, hydroxyl radical generation system treatment reduced the digestibility significantly. The analysis of SDS-PAGE, tricine-SDS-PAGE, amino acid composition, and peptidomics of digestion products indicates that protein oxidation decreases digestibility by causing protein cross-linking, degradation, and amino acid residues conversion. Additionally, protein oxidation reduces nutritional value of MPs via several ways including loss of essential amino acids, the proportion increase of macromolecular peptides (>2 kDa) in digests, and the percentage decrease of potential bioactive peptides in digests. The present study provides an intuitive insight into the impact of protein oxidation in frozen/thawed fillets on the digestibility of MPs, emphasizing the importance of mitigating protein oxidation to preserve their nutritional quality.
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Affiliation(s)
- Yueyue Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zixin Fu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xingmin Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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7
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Liu X, Yu X, Dou S, Yin F, Li D, Zhou D. Characterization of Oyster Protein Hydrolysate-Iron Complexes and their In Vivo Protective Effects against Iron Deficiency-Induced Symptoms in Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:16618-16629. [PMID: 37874351 DOI: 10.1021/acs.jafc.3c05182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2023]
Abstract
Iron is one of the trace mineral elements, and iron deficiency is a common phenomenon that negatively influences human health. Food-derived iron supplements were considered excellent candidates for improving this syndrome. In this work, oyster-protein hydrolysates (OPH) and ferrous chloride successfully formed the OPH-Fe complex (6 mg/mL, 40 °C, 30 min), where the main binding sites involved were the carboxyl and amino groups. The OPH-Fe complex showed no obvious changes in the secondary structure, while the iron changed the morphological appearance and also showed fluorescence quenching, an ultraviolet shift, and an increase in size distribution. The OPH-Fe complex showed better dynamic absorption of iron (64.11 μmol/L) than ferrous sulfate (46.90 μmol/L), and the medium dose had better protective effects against iron-deficiency anemia in vivo. Three representative peptides (DGKGKIPEE, FAGDDAPRA, and VLDSGDGVTH) that were absorbed intact were identified. This experiment provided a theoretical foundation for further study of the digestion and absorption of the OPH-Fe complex.
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Affiliation(s)
- Xiaoyang Liu
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xuening Yu
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shijie Dou
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Fawen Yin
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Deyang Li
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Dayong Zhou
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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8
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You H, Li J, Li Y, Wang W, Yu Z, Liu J, Liu X, Ding L. Absorption of egg white hydrolysate in the intestine: Clathrin-dependent endocytosis as the main transport route. Food Res Int 2023; 173:113480. [PMID: 37803802 DOI: 10.1016/j.foodres.2023.113480] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/20/2023] [Accepted: 09/13/2023] [Indexed: 10/08/2023]
Abstract
This paper aimed to investigate the in vivo absorption of egg white hydrolysate (EWH) in rats and the transport route across the intestinal epithelium. Results showed that the level of plasma peptide-bound amino acid (PAA) of the EWH-supplemented rats (EWH-R) was determined to be 2012.18 ± 300.98 μmol/L, 10.72% higher than that of the control group, and was significantly positively correlated to that of EWH. Thirty-three egg white-derived peptides were successfully identified from the plasma of EWH-R, and 20 of them were found in both EWH-R plasma and EWH, indicating that these peptides tend to be absorbed through the intestinal epithelium in intact forms into the blood circulation. In addition, 637 up-regulated and 577 down-regulated genes in Caco-2 cells incubated with EWH were detected by RNA-sequencing and the clathrin-dependent endocytosis was the most enriched pathway in KEGG analysis. EWH significantly increased the mRNA levels of the key genes involved in the clathrin-dependent endocytosis but these changes would be inhibited by the clathrin-dependent endocytosis inhibitor of chlorpromazine. Moreover, the transepithelial transport of EWH across Caco-2 cell monolayers was significantly reduced by chlorpromazine. This study provided molecular-level evidence for the first time that clathrin-dependent endocytosis might be the main transport route of EWH in the intestinal epithelium.
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Affiliation(s)
- Haixi You
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Juanrui Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Yiju Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Wei Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Zhipeng Yu
- College of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Jingbo Liu
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Long Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
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9
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Yang Q, Lyu S, Xu M, Li S, Du Z, Liu X, Shang X, Yu Z, Liu J, Zhang T. Potential Benefits of Egg White Proteins and Their Derived Peptides in the Regulation of the Intestinal Barrier and Gut Microbiota: A Comprehensive Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13168-13180. [PMID: 37639307 DOI: 10.1021/acs.jafc.3c03230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/29/2023]
Abstract
Impaired intestinal barrier function can impede the digestion and absorption of nutrients and cause a range of metabolic disorders, which are the main causes of intestinal disease. Evidence suggests that proper dietary protein intake can prevent and alleviate intestinal diseases. Egg white protein (EWP) has received considerable attention, because of its high protein digestibility and rich amino acid composition. Furthermore, bioactive peptides may have an increased repair effect due to their high degradation efficiency in the gut. In this study, we aimed to review the effects of EWP and its bioactive peptides on intestinal structural repair. The potential modulation mechanisms by which EWP and their peptides regulate the gut microbiota and intestinal barrier can be summarized as follows: (1) restoring the structure of the intestinal barrier to its intact form, (2) enhancing the intestinal immune system and alleviating the inflammatory response and oxidative damage, and (3) increasing the relative abundance of beneficial bacteria and metabolites. Further in-depth analysis of the coregulation of multiple signaling pathways by EWP is required, and the combined effects of these multiple mechanisms requires further evaluation in experimental models. Human trials can be considered to understand new directions for development.
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Affiliation(s)
- Qi Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Siwen Lyu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Menglei Xu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Shengrao Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Zhipeng Yu
- School of Food Science and Engineering, Hainan University, 570228 Haikou, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
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10
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Wang J, Zhang Y, Huai H, Hou W, Qi Y, Leng Y, Liu X, Wang X, Wu D, Min W. Purification, Identification, Chelation Mechanism, and Calcium Absorption Activity of a Novel Calcium-Binding Peptide from Peanut ( Arachis hypogaea) Protein Hydrolysate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:11970-11981. [PMID: 37493196 DOI: 10.1021/acs.jafc.3c03256] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/27/2023]
Abstract
A novel calcium-binding peptide was purified from peanut protein hydrolysate using gel filtration chromatography and identified using HPLC-MS/MS. Its amino acid sequence was determined as Phe-Pro-Pro-Asp-Val-Ala (FPPDVA, named as FA6) with the calcium-binding capacity of 15.67 ± 0.39 mg/g. Then, the calcium chelating characteristics of FPPDVA were investigated using ultraviolet-visible absorption spectroscopy, fluorescence spectroscopy, Fourier transform infrared spectroscopy, particle size, and zeta potential. The results showed that FPPDVA interacted with calcium ions, the chelation of calcium ions induced FPPDVA to fold and form a denser structure, the calcium-binding sites may mainly involve oxygen atoms from the carboxyl residues of Asp and Ala, and Phe possessed contact energy and carbonyl residues of Val. Microstructure analysis showed that FPPDVA-calcium chelate exhibited a regularly ordered and tightly aggregated sheets or block structures. Additionally, FPPDVA-calcium chelate had good gastrointestinal digestive stability and thermal stability. The results of everted rat intestinal sac and Caco-2 cell monolayer experiments showed that FPPDVA-calcium chelate could promote calcium absorption and transport through the Cav1.3 and TRPV6 calcium channels. These data suggest that FPPDVA-calcium chelate possesses the potential to be developed and applied as calcium supplement.
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Affiliation(s)
- Ji Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Yaoxin Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Haiping Huai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Weiyu Hou
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Yuan Qi
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Yue Leng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Xiaoting Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Xiyan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Dan Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Weihong Min
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, P. R. China
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11
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Zhang H, Ren X, Liu T, Zhao Y, Gan Y, Zheng L. The stereoselective toxicity of dinotefuran to Daphnia magna: A systematic assessment from reproduction, behavior, oxidative stress and digestive function. CHEMOSPHERE 2023; 327:138489. [PMID: 36996914 DOI: 10.1016/j.chemosphere.2023.138489] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 03/20/2023] [Accepted: 03/21/2023] [Indexed: 06/19/2023]
Abstract
Dinotefuran is a promising neonicotinoid insecticide with chiral structure. In the present study, the stereoselective toxicity of dinotefuran to Daphnia magna (D. magna) was studied. The present result showed that S-dinotefuran inhibited the reproduction of D. magna at 5.0 mg/L. However, both R-dinotefuran and S-dinotefuran had no genotoxicity to D. magna. Additionally, neither R-dinotefuran nor S-dinotefuran had negative influences on the motor behavior of D. magna. However, S-dinotefuran inhibited the feeding behavior of D. magna at 5.0 mg/L. Both R-dinotefuran and S-dinotefuran induced oxidative stress effect in D. magna after exposure. R-dinotefuran significantly activated the activities of superoxide dismutase (SOD) and glutathione S-transferase (GST), while S-dinotefuran showed the opposite effect. S-dinotefuran had more obvious activation effect on the acetylcholinesterase (AchE) activity and trypsin activity compared to R-dinotefuran. The transcriptome sequencing results showed that S-dinotefuran induced more DEGs in D. magna, and affected the normal function of ribosome. The DEGs were mainly related to the synthesis and metabolism of biomacromolecules, indicating the binding mode between dinotefuran enantiomer and biomacromolecules were different. Additionally, the present result indicated that the digestive enzyme activity and digestive gene expression levels in D. magna were greatly enhanced to cope with the inhibition of S-dinotefuran on the feeding.
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Affiliation(s)
- Hongyuan Zhang
- School of Agriculture, Ludong University, Yantai, 264025, China
| | - Xiangyu Ren
- Tobacco Research Institute of Chinese Academy of Agricultural Sciences (CAAS), Qingdao, 266101, China
| | - Tong Liu
- Tobacco Research Institute of Chinese Academy of Agricultural Sciences (CAAS), Qingdao, 266101, China.
| | - Ying Zhao
- College of Resources and Environmental Engineering, Ludong University, Yantai, Shandong, 264025, China
| | - Yantai Gan
- College of Resources and Environmental Engineering, Ludong University, Yantai, Shandong, 264025, China
| | - Lei Zheng
- State Environmental Protection Key Laboratory of Dioxin Pollution, National Research Center of Environmental Analysis and Measurement, Sino-Japan Friendship Center for Environmental Protection, Beijing, 100029, China.
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12
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Zan R, Wu Q, Chen Y, Wu G, Zhang H, Zhu L. Identification of Novel Dipeptidyl Peptidase-IV Inhibitory Peptides in Chickpea Protein Hydrolysates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:8211-8219. [PMID: 37191584 DOI: 10.1021/acs.jafc.3c00603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
Dipeptidyl peptidase-IV (DPP-IV) is one of the main targets for blood sugar control. Some food protein-derived peptides are thought to have DPP-IV inhibitory (DPP-IVi) activity. In this study, chickpea protein hydrolysates (CPHs) obtained through Neutrase hydrolysis for 60 min (CPHs-Pro-60) exhibited the highest DPP-IVi activity. DPP-IVi activity after simulated in vitro gastrointestinal digestion was maintained at >60%. Peptide libraries are established after the identification of peptide sequences. Molecular docking verified that the four screened peptides (AAWPGHPEF, LAFP, IAIPPGIPYW, and PPGIPYW) could bind to the active center of DPP-IV. Notably, IAIPPGIPYW exhibited the most potent DPP-IVi activity (half maximal inhibitory concentration (IC50): 12.43 μM). Both IAIPPGIPYW and PPGIPYW exhibited excellent DPP-IVi activity in Caco-2 cells. These results indicated that chickpea could be used as a source of natural hypoglycemic peptides for food and nutritional applications.
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Affiliation(s)
- Rong Zan
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Qiming Wu
- Nutrilite Health Institute, Shanghai 201203, China
| | - Yiling Chen
- Amway (China) Botanical R&D Center, Wuxi 214115, China
| | - Gangcheng Wu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Hui Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Ling Zhu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
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13
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Gan J, Xiao Z, Wang K, Kong X, Du M, Wang Z, Xu B, Cheng Y. Isolation, characterization, and molecular docking analyses of novel calcium-chelating peptide from soy yogurt and the study of its calcium chelation mechanism. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2939-2948. [PMID: 36460619 DOI: 10.1002/jsfa.12370] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 10/21/2022] [Accepted: 12/03/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Calcium is an essential dietary mineral nutrient for humans. Digestive instability limits the bioavailability of calcium ions. Peptide-calcium chelate has been proven to excite higher calcium absorption than amino acid-calcium chelate, organic and inorganic calcium. Soy yogurt, which is produced via liquid-state fermentation using lactic acid bacteria, has a high amount of bioavailable calcium. In this study, a novel peptide with high calcium binding affinity was purified and identified from soy yogurt. The binding mechanism of peptide and calcium was then analyzed by bioinformatics and spectral analysis. Furthermore, the effect of the novel peptide on gastrointestinal stability by the Caco-2 cell model and calcium bioavailability in vivo were investigated by the zebrafish model. RESULTS The results showed that a novel peptide was purified and identified as DEDEQIPSHPPR (CBP). Calcium ions probably coordinate with Glu-2 and Glu-4 carboxyl groups via salt bridges and interact with Asp-1, Asp-3, and Arg-12 in CBP via charge pairing. The calcium binding activity of the CBP was 36.64 ± 0.04 mg g-1 . Fourier transform infrared (FTIR) spectra showed that calcium spontaneously bound to the amino group nitrogen and oxygen atoms of the carboxyl group. The binding mode is either bidentate or unidentate, depending on the circumstances. More importantly, the CBP peptide substantially increased the bone mass in a zebrafish osteoporosis model. CONCLUSION The more glutamic acid and aspartic acid, the high was the calcium affinity with peptide. Soy yogurt-derived peptides can be used as carriers of calcium ions throughout the gastrointestinal tract, which may be clinically useful for osteoporosis therapy. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jing Gan
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Ziqun Xiao
- College of Life Science, Yantai University, Yantai, Shandong, China
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- School of Food Science and Technology, Jiangnan University, Jiangsu, China
| | - Kuaitian Wang
- College of Life Science, Yantai University, Yantai, Shandong, China
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiao Kong
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Mengdi Du
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Zhenhua Wang
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Bo Xu
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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14
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Hu YY, Xiao S, Wang B, Xie RH, Cai YX, Wang JH. Transepithelial transport and cytoprotection of novel antioxidant peptides isolated from simulated gastrointestinal digestion of Xuanwei ham. Food Funct 2023; 14:3552-3563. [PMID: 36945861 DOI: 10.1039/d2fo03614b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Abstract
As a traditional fermented meat product, dry-cured Xuanwei ham could be a rich source of bioactive peptides. This study intended to investigate the transepithelial transport and cytoprotection of antioxidant peptides isolated from simulated gastrointestinal digestion of Xuanwei ham. Through ultrafiltration and gel filtration chromatography after simulated digestion, five new antioxidative cell-penetrating peptides (CPPs) with 16-27 amino acid residues were identified, and protective effects of the pretreatment with GHYTEGAELVDSVLDVVRK (GK-19) and TDEFQLHTNVNDGTEFGGSIYQK (TK-23) on H2O2-induced damaged HepG2 cells were investigated. The results showed that the peptide TK-23 at 0.5 mg mL-1 showed a good antioxidant activity through upregulating the activity of antioxidant enzymes (CAT, SOD and GR) and decreasing the MDA level in H2O2-induced damaged HepG2 cells with a better protective effect compared to GSH. Our observations of novel antioxidant CPPs with 16-27 amino acid residues could enrich the antioxidative CPP database, and these findings could provide data support for further study of CPPs.
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Affiliation(s)
- Yao-Yao Hu
- College of Biological Engineering, Dalian Polytechnic University, Dalian, 116034, China.
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Shan Xiao
- College of Biological Engineering, Dalian Polytechnic University, Dalian, 116034, China.
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Bo Wang
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Rui-Hong Xie
- College of Biological Engineering, Dalian Polytechnic University, Dalian, 116034, China.
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Yan-Xue Cai
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Ji-Hui Wang
- College of Biological Engineering, Dalian Polytechnic University, Dalian, 116034, China.
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
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15
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Wang K, Han L, Tan Y, Hong H, Luo Y. Generation of novel antioxidant peptides from silver carp muscle hydrolysate: Gastrointestinal digestion stability and transepithelial absorption property. Food Chem 2023; 403:134136. [DOI: 10.1016/j.foodchem.2022.134136] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 08/30/2022] [Accepted: 09/03/2022] [Indexed: 12/19/2022]
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16
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Yaji ELA, Wahab SA, Len KYT, Sabri MZ, Razali N, Dos Mohamed AM, Wong FWF, Talib NA, Hashim NH, Pa’ee KF. Alternative biomanufacturing of bioactive peptides derived from halal food sources. INNOVATION OF FOOD PRODUCTS IN HALAL SUPPLY CHAIN WORLDWIDE 2023:99-113. [DOI: 10.1016/b978-0-323-91662-2.00007-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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17
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Qi X, Chen H, Guan K, Sun Y, Wang R, Ma Y. Identification, inhibitory mechanism and transepithelial transport of xanthine oxidase inhibitory peptides from whey protein after simulated gastrointestinal digestion and intestinal absorption. Food Res Int 2022; 162:111959. [DOI: 10.1016/j.foodres.2022.111959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 08/02/2022] [Accepted: 09/18/2022] [Indexed: 11/04/2022]
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18
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Álvarez-Olguín MA, Beltrán-Barrientos LM, Hernandez-Mendoza A, González-Córdova AF, Vallejo-Cordoba B. Current trends and perspectives on bioaccessibility and bioavailability of food bioactive peptides: in vitro and ex vivo studies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6824-6834. [PMID: 35716022 DOI: 10.1002/jsfa.12077] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 05/26/2022] [Accepted: 06/18/2022] [Indexed: 06/15/2023]
Abstract
The bioaccessibility and bioavailability of food-derived bioactive compounds are important issues when assessing their in vivo physiological health-promoting effects. Food components such as proteins and peptides are exposed to different proteases and peptidases during gastrointestinal digestion and absorption. Different in vitro approaches have therefore been developed to evaluate the bioaccessibility and stability of bioactive peptides. The static simulated gastrointestinal digestion model (SGD) was widely reported to assess the bioaccessibility of bioactive peptides. On the other hand, although the dynamic SGD model may better simulate human digestion, it has rarely been explored in bioaccessibility studies of food bioactive peptides due to its high cost and lack of standardization. For bioavailability studies, the Caco-2 cell monolayer model has been used extensively for the assessment of food bioactive peptides. In fact, very few reports using alternative methods for determining transepithelial transport of bioactive peptides have been employed. In this sense, ex vivo tissue-based models such as the Ussing chamber and the everted sac gut have been used. Current evidence supports the fact that using SGD with cell-based models for evaluating the bioaccessibility, absorption, and bioavailability of food-derived bioactive peptides, is the most commonly used approach. Nevertheless, SGD with ex vivo tissue-based models such as the everted sac, remains to be further explored because it seems to be the model that better mimics the physiological process - it is also fast and inexpensive, and several compounds may be tested simultaneously. In the present review, we discuss information available on the different in vitro approaches for the determination of bioaccessibility and bioavailability of food-derived bioactive peptides with special emphasis on ex vivo tissue-based models such as the everted sac and the Ussing chamber models. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Miguel A Álvarez-Olguín
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
| | - Lilia M Beltrán-Barrientos
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
| | - Adrian Hernandez-Mendoza
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
| | - Aarón F González-Córdova
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
| | - Belinda Vallejo-Cordoba
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
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19
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Darewicz M, Pliszka M, Borawska-Dziadkiewicz J, Minkiewicz P, Iwaniak A. Multi-Bioactivity of Protein Digests and Peptides from Oat ( Avena sativa L.) Kernels in the Prevention of the Cardiometabolic Syndrome. Molecules 2022; 27:molecules27227907. [PMID: 36432008 PMCID: PMC9695537 DOI: 10.3390/molecules27227907] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 11/08/2022] [Accepted: 11/12/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to characterize the digests and peptides derived from oat kernel proteins in terms of their major enzyme inhibitory activities related to the prevention of cardiometabolic syndrome. It also entailed the characteristics of antioxidant bioactivity of the analyzed material. The study was carried out using coupled in silico and in vitro methods. The additional goal was to investigate whether identified peptides can pervade Caco-2 cells. Based on the results of bioinformatic analysis, it was found that the selected oat proteins may be a potential source of 107 peptides with DPP-IV and/or ACE inhibitory and/or antioxidant activity. The duodenal digest of oat kernels revealed multiple activities. It inhibited the activities of the following enzymes: DPP-IV (IC50 = 0.51 vs. 10.82 mg/mL of the intact protein), α-glucosidase (IC50 = 1.55 vs. 25.20 mg/mL), and ACE (IC50 = 0.82 vs. 34.52 mg/mL). The DPPH• scavenging activity was 35.7% vs. 7.93% that of the intact protein. After in silico digestion of oat proteins, 24 peptides were selected for identification using LC-Q-TOF-MS/MS. Among them, 13 sequences were successfully identified. One of them, i.e., VW peptide, exhibited triple activities, i.e., DPP-IV and ACE inhibitory and DPPH• scavenging activity. The multifunctional peptides: PW, TF, VF, and VW, were identified in the basolateral samples after transport experiments. Both in silico and in vitro analyses demonstrated that oat kernel proteins were the abundant sources of bioactive digests and peptides to be used in a diet for patients suffering from cardiometabolic syndrome.
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20
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Wu T, Li J, Wang W, Xu C, Wang L, Ding L. Egg white hydrolysate from simulated gastrointestinal digestion alleviates the inflammation and improves the nutritional status in TNBS-induced Crohn’s disease rats. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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21
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Romero Garay MGG, Becerra-Verdin EMG, Soto-Domínguez A, Montalvo-González E, García-Magaña MDL. Health effects of peptides obtained from hydrolysed chicken by-products by the action of Bromelia pinguin and B. karatas proteases in Wistar rats induced with metabolic syndrome. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.5.10] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Metabolic syndrome (MS) is considered a major public health problem because it is associated with the development of cardiovascular disease and type 2 diabetes. Bioactive peptides can play an important role in the prevention and treatment of MS. The possible health effects of peptides obtained from hydrolysed chicken by-products (CH) by the action of plant proteases from Bromelia pinguin (BP), B. karatas (BK), and bromelain (BRO) were evaluated in a model of induced MS. Thirty male Wistar rats were randomised into the following groups: (1) standard diet (STD); (2) induction of MS with a hypercaloric diet (MS+CH); (3) CH-BP 200 mg CH/kg; (4) CH-BK 200 mg CH/kg; (5) CH-BRO 200 mg CH/kg; and (6) carnosine (CAR) 50 mg of carnosine/kg of body weight. The CH decreased the glucose levels (p < 0.05) and improved the lipid profile (p < 0.05) in the serum of the groups with induced MS. Liver lesions were attenuated with a decrease in hepatic enzymatic activities (p < 0.05), and the accumulation of lipid inclusions in the liver decreased. The data showed that CH and the use of proteases to obtain peptides with health effects could be a good therapeutic alternative for individuals with MS.
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22
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Zhang M, Zhu L, Wu G, Liu T, Qi X, Zhang H. Food-derived dipeptidyl peptidase IV inhibitory peptides: Production, identification, structure-activity relationship, and their potential role in glycemic regulation. Crit Rev Food Sci Nutr 2022; 64:2053-2075. [PMID: 36095057 DOI: 10.1080/10408398.2022.2120454] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Dipeptidyl Peptidase IV (DPP-IV) inhibitory peptides are attracting increasing attention, owing to their potential role in glycemic regulation by preventing the inactivation of incretins. However, few reviews have summarized the current understanding of DPP-IV inhibitory peptides and their knowledge gaps. This paper reviews the production, identification and structure-activity relationships (SAR) of DPP-IV inhibitory peptides. Importantly, their bioavailability and hypoglycemic effects are critically discussed. Unlike the traditional method to identifying peptides after separation step by step, the bioinformatics approach identifies peptides via virtual screening that is more convenient and efficient. In addition, the bioinformatics approach was also used to investigate the SAR of peptides. Peptides with proline (Pro) or alanine (Ala) residue at the second position of N-terminal are exhibit strong DPP-IV inhibitory activity. Besides, the bioavailability of DPP-IV inhibitory peptides is related to their gastrointestinal stability and cellular permeability, and in vivo studies showed that the glucose homeostasis has been improved by these peptides. Especially, the intestinal transport of DPP-IV inhibitory peptides and cell biological assays used to evaluate their potential role in glycemic regulation are innovatively summarized. For further successful development of DPP-IV inhibitory peptides in glycemic regulation, future study should elucidate their SAR and in vivo hypoglycemic effects .
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Affiliation(s)
- Mingkai Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Tongtong Liu
- Binzhou Zhongyu Food Company Limited, Key Laboratory of Wheat Processing, Ministry of Agriculture and Rural Affairs, National Industry Technical Innovation Center for Wheat Processing, Bohai Advanced Technology Institute, Binzhou, China
| | - Xiguang Qi
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
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Wang Z, Sun J, Ma X, Liu X, Yin F, Li D, Nakamura Y, Yu C, Zhou D. Characterization of a synthetic zinc-chelating peptide from sea cucumber (Stichopus japonicus) and its gastrointestinal digestion and absorption in vitro. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4542-4550. [PMID: 35137406 DOI: 10.1002/jsfa.11811] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 01/31/2022] [Accepted: 02/08/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Zinc absorption in intestinal system could be strongly affected by the gastrointestinal digestion and absorption of zinc-chelating peptides serving as zinc carriers. In this study, a novel zinc-chelating sea cucumber synthetic peptide (SCSP) was synthesized to estimate its gastrointestinal digestion and promotive effect of zinc absorption in vitro. RESULTS Analysis of isothermal titration calorimetry suggested that the binding of SCSP and zinc (N ≈ 1) was exothermic, with relatively weak binding affinity (K = 1.0 × 10-3 mol L-1 ). The formation of SCSP-Zn complexes brought morphological changes to the peptides confirmed by scanning electron microscopy (SEM), which also indicated 6.88% of the existence of zinc element. In addition, the SCSP-Zn complexes remained stable under simulated human gastrointestinal digestion. In an in vitro study, the SCSP-Zn complex could successfully transport through the intestinal membrane in the model of everted rat gut sacs (nearly 7.5 μM cm-2 ) as well as Caco-2 cells where the zinc transport reached 0.0014 mg mL-1 carried by SCSP. Fluorescence staining experiments revealed free zinc accumulation inside the tissues and cells treated with the SCSP-Zn complex. CONCLUSIONS The chelation SCSP-Zn had the promotion ability of zinc absorption in vitro and ex vivo experiments, which suggested a theoretical basis for the design and production of effective zinc chelating peptides as zinc carriers to improve zinc bioavailability. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Zixu Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Jiatong Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xiaoyu Ma
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xiaoyang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Fawen Yin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Deyang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Yoshimasa Nakamura
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
| | - Chenxu Yu
- National Engineering Research Center of Seafood, Dalian, China
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, USA
| | - Dayong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
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24
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Zhang M, Zhu L, Wu G, Liu T, Qi X, Zhang H. Rapid Screening of Novel Dipeptidyl Peptidase-4 Inhibitory Peptides from Pea ( Pisum sativum L.) Protein Using Peptidomics and Molecular Docking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10221-10228. [PMID: 35951551 DOI: 10.1021/acs.jafc.2c03949] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Pea protein hydrolysates (PPHs) possess good hypoglycemic effects; however, their dipeptidyl peptidase-4 (DPP-4) inhibitory activity is poorly understood, and none of the DPP-4 inhibitory peptides have been identified from PPHs. This paper aims to rapidly screen these peptides from PPHs by combining peptidomics and molecular docking. In this study, 543 peptides were identified by peptidomics, and four peptides (IPYWTY, IPYWT, LPNYN, and LAFPGSS) with DPP-4 half-maximal inhibitory concentration (IC50) values <100 μM were screened for the first time. Significantly, peptide IPYWTY exhibited the most potent DPP-4 inhibitory activity (IC50 = 11.04 μM) mainly because it formed hydrophobic interactions with the S1 pocket in DPP-4. These results indicated that combining peptidomics and molecular docking is an effective strategy for rapidly screening DPP-4 inhibitory peptides.
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Affiliation(s)
- Mingkai Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Tongtong Liu
- Binzhou Zhongyu Food Company Limited, Key Laboratory of Wheat Processing, Ministry of Agriculture and Rural Affairs, National Industry Technical Innovation Center for Wheat Processing, Bohai Advanced Technology Institute, Binzhou, 256600, China
| | - Xiguang Qi
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
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25
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Chen D, Rocha-Mendoza D, Shan S, Smith Z, García-Cano I, Prost J, Jimenez-Flores R, Campanella O. Characterization and Cellular Uptake of Peptides Derived from In Vitro Digestion of Meat Analogues Produced by a Sustainable Extrusion Process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8124-8133. [PMID: 35730749 DOI: 10.1021/acs.jafc.2c01711] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Whether proteins in meat analogues (MAs) have the ability to provide equivalent nutrition as those in animal meat remains unknown. Herein, a MA was produced by high-moisture extrusion using soy and wheat proteins. The physicochemical properties, in vitro digestion, and cellular uptake of the released peptides were systematically compared between the MA and the chicken breast (CB). The MA showed a higher hardness but a lower degree of texturization than the CB. After simulated digestion, soluble peptides in the MA had a higher molecular weight and higher hydrophobicity. No observable cytotoxicity or inflammatory response to Caco-2 cells was found for both MA and CB digests. The former exhibited less permeability of peptides across Caco-2 cells. Liquid chromatography with tandem mass spectrometry found that the identified peptides in MA and CB digests contained 7-30 and 7-20 amino acid residues, respectively, and they became shorter after cellular transportation. The amino acid composition showed fewer essential and non-essential amino acids in the MA permeate than in the CB permeate.
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Affiliation(s)
- Da Chen
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, United States
| | - Diana Rocha-Mendoza
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, United States
| | - Shengyue Shan
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, United States
| | - Zachary Smith
- Department of Civil, Environmental and Geodetic Environmental Engineering, The Ohio State University, Columbus, Ohio 43210, United States
| | - Israel García-Cano
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, United States
| | - Julie Prost
- Clextral Inc., Tampa, Florida 33626, United States
| | - Rafael Jimenez-Flores
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, United States
| | - Osvaldo Campanella
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, United States
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26
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Abstract
Bioactive peptides with high potency against numerous human disorders have been regarded as a promising therapy in disease control. These peptides could be released from various dietary protein sources through hydrolysis processing using physical conditions, chemical agents, microbial fermentation, or enzymatic digestions. Considering the diversity of the original proteins and the complexity of the multiple structural peptides that existed in the hydrolysis mixture, the screening of bioactive peptides will be a challenge task. Well-organized and well-designed methods are necessarily required to enhance the efficiency of studying the potential peptides. This article, hence, provides an overview of bioactive peptides with an emphasis on the current strategy used for screening and characterization methods. Moreover, the understanding of the biological activities of peptides, mechanism inhibitions, and the interaction of the complex of peptide–enzyme is commonly evaluated using specific in vitro assays and molecular docking analysis.
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27
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Sun J, Liu X, Wang Z, Yin F, Liu H, Nakamura Y, Yu C, Zhou D. Gastrointestinal digestion and absorption characterization in vitro of zinc-chelating hydrolysate from scallop adductor (Patinopecten yessoensis). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3277-3286. [PMID: 34802153 DOI: 10.1002/jsfa.11673] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 09/17/2021] [Accepted: 11/21/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUD Zinc (Zn) is an essential catalytic element in the human health system but its absorption in the intestinal system can be strongly affected by gastrointestinal (GI) digestion. In this study, the food-derived potential Zn carrier, scallop adductor hydrolysates (SAHs), was produced and characterized. RESULTS During temporary storage at 4 °C, SAH decreased in Zn-chelating capacity in the aqueous phase, whereas the SAH-Zn complex exhibited high stability. Moreover, the secondary structure of SAH had no significant alteration. Zn morphologically altered the surface structures of SAH, which was involving in carboxyl group of SAH. Results of in vitro GI digestion suggested that the SAH-Zn maintained good stability in GI system and only proportion of high molecular weight cleaved. In addition, SAH could successfully carry and transport Zn while the fluorescence staining revealed free Zn accumulation inside the tissue. Finally, three representative absorbed peptides (around 600 Da) were identified and synthesized. Three synthetic peptides exhibit higher Zn-chelating capacity than SAH and could also successfully transported through the intestine. CONCLUSION This study provided a theoretical basis for the investigation of digestion and absorption of marine animal-derived peptides as Zn carriers. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Jiatong Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xiaoyang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Zixu Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Fawen Yin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Huilin Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Yoshimasa Nakamura
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
| | - Chenxu Yu
- National Engineering Research Center of Seafood, Dalian, China
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, USA
| | - Dayong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
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28
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Yang M, Liu J, Li Y, Yang Q, Liu C, Liu X, Zhang B, Zhang H, Zhang T, Du Z. Co-encapsulation of Egg-White-Derived Peptides (EWDP) and Curcumin within the Polysaccharide-Based Amphiphilic Nanoparticles for Promising Oral Bioavailability Enhancement: Role of EWDP. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5126-5136. [PMID: 35412315 DOI: 10.1021/acs.jafc.1c08186] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The comprehensive utilization of food-derived nutraceuticals with different polarities has been extremely restricted by their poor bioavailability and coexistence in a single system. This study aimed to fabricate a self-assembly of amphiphilic nanoparticles (NPs) for the hydrophilic EWDP and hydrophobic curcumin based on the carboxymethyl chitosan (CMCS) shell and γ-cyclodextrin (γ-CD) core. Notably, EWDP could cooperate with CMCS to yield superior colloidal properties with an excellent curcumin aqueous solubility and co-encapsulation capacity (>10%) for the NPs (pH 2.0-7.0). This phenomenon was mainly ascribed to the additional hydrogen-bonding network and hydrophobic interaction introduced by EWDP. Besides, the overall antioxidant activity, bioaccessibility, gastrointestinal stability, and Caco-2 cell absorption properties were significantly improved in the presence of EWDP (>20% increase). Therefore, EWDP could function as both a potential affinity agent and a nutrition enhancer to expand the co-delivery applications for diverse nutraceuticals with promising oral bioavailability enhancement in food and pharmaceutical areas.
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Affiliation(s)
- Meng Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yajuan Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Qi Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Chunmei Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Biying Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Hui Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
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29
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You H, Zhang Y, Wu T, Li J, Wang L, Yu Z, Liu J, Liu X, Ding L. Identification of dipeptidyl peptidase IV inhibitory peptides from rapeseed proteins. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113255] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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30
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You H, Wu T, Wang W, Li Y, Liu X, Ding L. Preparation and identification of dipeptidyl peptidase IV inhibitory peptides from quinoa protein. Food Res Int 2022; 156:111176. [DOI: 10.1016/j.foodres.2022.111176] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 12/12/2022]
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31
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Sun N, Hu S, Wang D, Jiang P, Zhang S, Lin S. Calcium Delivery Systems Assembled using Antarctic Krill Derived Heptapeptides: Exploration of the Assembly Mechanism, In Vitro Digestion Profile, and Calcium Absorption Behavior. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2018-2028. [PMID: 35107281 DOI: 10.1021/acs.jafc.1c06951] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
A novel heptapeptide QEELISK derived from Antarctic krill was used to assemble a calcium delivery system, of which the calcium binding mechanism of QEELISK, in vitro digestion kinetics, and calcium absorption behaviors were explored. QEELISK with continuous Glu possessed higher calcium binding capacity than that of QELEISK and QAALISK. Ca2+ bound to the carboxyl oxygen of Glu at position 3 of the QEELISK peptide at a stoichiometric ratio of 1:1 through charge-charge interaction; the formed QEELISK-Ca showed superior stability. Moreover, QEELISK-Ca underwent disaggregation and self-assembly during in vitro digestion reflected by visualization of calcium ions and circular dichroism spectra. QELEISK was partially stable during gastrointestinal digestion, and calcium chelation improved the digestive stability of QELEISK. In addition, a significant enhancement of calcium absorption with QELEISK-Ca occurred in the duodenum and ileum when compared to CaCl2 absorption, which indicated that QEELISK might carry calcium ions through the gastrointestinal tract.
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Affiliation(s)
- Na Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Shengjie Hu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Di Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Pengfei Jiang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Simin Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Songyi Lin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China
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32
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Hu S, Lin S, Liu Y, He X, Zhang S, Sun N. Exploration of Iron-Binding Mode, Digestion Kinetics, and Iron Absorption Behavior of Antarctic Krill–Derived Heptapeptide–Iron Complex. Food Res Int 2022; 154:110996. [DOI: 10.1016/j.foodres.2022.110996] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 01/16/2022] [Accepted: 02/02/2022] [Indexed: 01/20/2023]
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33
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Wang X, Dong Y, Bao Z, Lin S. Acidic Stigma maydis polysaccharides protect against podocyte injury in membranous nephropathy by maintenance of glomerular filtration barrier integrity and gut-kidney axis. Food Funct 2022; 13:11794-11810. [DOI: 10.1039/d2fo02652j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
MN mice models were induced by C-BSA, and we found that acidic stigma maydis polysaccharides maintained the integrity of the glomerular filtration barrier by promoting slit diaphragm proteins expression and PI3K/AKT signaling.
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Affiliation(s)
- Xizhu Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Yifei Dong
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
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34
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Wang X, Chen K, Zhang X, Hu Y, Wang Z, Yin F, Liu X, Zhang J, Qin L, Zhou D. Effect of carbon chain length on the hydrolysis and transport characteristics of alkyl gallates in rat intestine. Food Funct 2021; 12:10581-10588. [PMID: 34614054 DOI: 10.1039/d1fo01732b] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Phenolipids such as alkyl gallates (A-GAs) have been approved by food industry as non-toxic antioxidant additives. However, their digestion and absorption mechanisms in the intestine have not yet been clarified. In this research, the hydrolysis and transport characteristics of A-GAs with fatty alcohols of various chain lengths (C1:0, C2:0, C3:0, C4:0, C8:0, C12:0 and C16:0) were estimated by the everted-rat-gut-sac model (ERGSM) for the first time. High-performance liquid chromatography measurements proved that measurable peaks corresponding to methyl gallate (G-C1:0), ethyl gallate (G-C2:0), propyl gallate (G-C3:0) and butyl gallate (G-C4:0) were discovered in the serosal fluids, which showed the short-chain alkyl gallates can cross the membrane in the form of esters. Besides, all A-GAs were hydrolyzed to GA in the mucosal solution, which contributed evidently to the transport of GA across the membrane of the small intestine. Meanwhile, the hydrolysis rate of A-GAs and transport rate of GA initially increased and then decreased with the chain length, exhibiting a maximum for octyl gallate (G-C8:0). In general, all A-GAs have the behavior of sustained-release. In consequence, the production of A-GAs should be an effective method to extend action time and further increases biological activities of GA.
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Affiliation(s)
- Xinmiao Wang
- School of Food Science and Technology; Dalian Polytechnic University, Dalian 116034, PR China.
| | - Kefan Chen
- School of Food Science and Technology; Dalian Polytechnic University, Dalian 116034, PR China.
| | - Xiumin Zhang
- School of Food Science and Technology; Dalian Polytechnic University, Dalian 116034, PR China.
| | - Yuanyuan Hu
- School of Food Science and Technology; Dalian Polytechnic University, Dalian 116034, PR China.
| | - Zixu Wang
- School of Food Science and Technology; Dalian Polytechnic University, Dalian 116034, PR China.
| | - Fawen Yin
- School of Food Science and Technology; Dalian Polytechnic University, Dalian 116034, PR China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China
| | - Xiaoyang Liu
- School of Food Science and Technology; Dalian Polytechnic University, Dalian 116034, PR China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jianghua Zhang
- School of Food Science and Technology; Dalian Polytechnic University, Dalian 116034, PR China.
| | - Lei Qin
- School of Food Science and Technology; Dalian Polytechnic University, Dalian 116034, PR China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China
| | - Dayong Zhou
- School of Food Science and Technology; Dalian Polytechnic University, Dalian 116034, PR China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China
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35
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Jin R, Ren H, Liao M, Shang J, Wang D, Li M, Liu N. A dipeptidyl peptidase IV inhibitory peptide relieves palmitic acid-induced endoplasmic reticulum stress in HepG2 cells independent of inhibiting dipeptidyl peptidase IV activity. Food Funct 2021; 12:10773-10782. [PMID: 34609396 DOI: 10.1039/d1fo02283k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The peptide VLATSGPG (VLA) is known to inhibit dipeptidyl peptidase IV (DPP-IV), although its mechanism in relieving endoplasmic reticulum (ER) stress is unclear. In this study, we found that treating HepG2 cells with 1.0 mM VLA reduced DPP-IV activity by 73.7 ± 4.8% without changing the DPP-IV mRNA expression level. In addition, 1.0 and 0.5 mM VLA alleviated palmitic acid (PA)-induced cell death and intracellular calcium imbalances. The levels of apoptosis-related proteins (caspase-3, caspase-9, and CHOP) were reduced by VLA treatment, which was presumed to be related to ER stress. Further studies confirmed that VLA alleviated PA-induced morphological damage to the ER and reduced the levels of the ER stress marker proteins (BIP, p-PERK, and p-IRE1α). VLA alleviated PA-induced ER stress in HepG2 cells independent of DPP-IV enzymatic activity inhibition. These findings have implications for developing novel treatment approaches for liver diseases caused by ER stress.
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Affiliation(s)
- Ritian Jin
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China. .,Key Lab of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.,Harbin Tengning Technology Co., Ltd, Harbin, 150010, China
| | - Haowei Ren
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China. .,Key Lab of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.,Harbin Tengning Technology Co., Ltd, Harbin, 150010, China
| | - Minhe Liao
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China. .,Key Lab of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.,Harbin Tengning Technology Co., Ltd, Harbin, 150010, China
| | - Jiaqi Shang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China. .,Key Lab of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.,Harbin Tengning Technology Co., Ltd, Harbin, 150010, China
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.,College of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Meng Li
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China. .,Key Lab of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Ning Liu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China. .,Key Lab of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.,Harbin Tengning Technology Co., Ltd, Harbin, 150010, China
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Nakao R, Shen W, Shimajiri Y, Kainou K, Sato Y, Ulla A, Ohnishi K, Ninomiya M, Ohno A, Uchida T, Tanaka M, Akama K, Matsui T, Nikawa T. Oral intake of rice overexpressing ubiquitin ligase inhibitory pentapeptide prevents atrophy in denervated skeletal muscle. NPJ Sci Food 2021; 5:25. [PMID: 34504092 PMCID: PMC8429733 DOI: 10.1038/s41538-021-00108-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Accepted: 05/12/2021] [Indexed: 02/07/2023] Open
Abstract
We previously reported that intramuscular injections of ubiquitin ligase CBLB inhibitory pentapeptide (Cblin; Asp-Gly-pTyr-Met-Pro) restored lost muscle mass caused by sciatic denervation. Here, we detected Cblin on the basolateral side of Caco-2 cells after being placed on the apical side, and found that cytochalasin D, a tight junction opener, enhanced Cblin transport. Orally administered Cblin was found in rat plasma, indicating that intact Cblin was absorbed in vitro and in vivo. Furthermore, transgenic Cblin peptide-enriched rice (CbR) prevented the denervation-induced loss of muscle mass and the upregulation of muscle atrophy-related ubiquitin ligases in mice. These findings indicated that CbR could serve as an alternative treatment for muscle atrophy.
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Affiliation(s)
- Reiko Nakao
- grid.267335.60000 0001 1092 3579Department of Nutritional Physiology, Institute of Biomedical Sciences, Tokushima University Graduate School, Tokushima, Japan
| | - Weilin Shen
- grid.177174.30000 0001 2242 4849Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, Fukuoka, Japan
| | - Yasuka Shimajiri
- grid.411621.10000 0000 8661 1590Faculty of Life and Environmental Science, Shimane University, Matsue, Shimane Japan ,EditForce, Fukuoka, Japan
| | - Kumiko Kainou
- grid.411621.10000 0000 8661 1590Faculty of Life and Environmental Science, Shimane University, Matsue, Shimane Japan
| | - Yuki Sato
- grid.267335.60000 0001 1092 3579Department of Nutritional Physiology, Institute of Biomedical Sciences, Tokushima University Graduate School, Tokushima, Japan
| | - Anayt Ulla
- grid.267335.60000 0001 1092 3579Department of Nutritional Physiology, Institute of Biomedical Sciences, Tokushima University Graduate School, Tokushima, Japan
| | - Kohta Ohnishi
- grid.267335.60000 0001 1092 3579Department of Clinical Nutrition and Food Management, Institute of Biomedical Sciences, Tokushima University Graduate School, Tokushima, Japan
| | - Miyuki Ninomiya
- grid.267335.60000 0001 1092 3579Department of Nutritional Physiology, Institute of Biomedical Sciences, Tokushima University Graduate School, Tokushima, Japan
| | - Ayako Ohno
- grid.267335.60000 0001 1092 3579Department of Nutritional Physiology, Institute of Biomedical Sciences, Tokushima University Graduate School, Tokushima, Japan
| | - Takayuki Uchida
- grid.267335.60000 0001 1092 3579Department of Nutritional Physiology, Institute of Biomedical Sciences, Tokushima University Graduate School, Tokushima, Japan
| | - Mitsuru Tanaka
- grid.177174.30000 0001 2242 4849Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, Fukuoka, Japan
| | - Kazuhito Akama
- grid.411621.10000 0000 8661 1590Faculty of Life and Environmental Science, Shimane University, Matsue, Shimane Japan
| | - Toshiro Matsui
- grid.177174.30000 0001 2242 4849Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, Fukuoka, Japan
| | - Takeshi Nikawa
- grid.267335.60000 0001 1092 3579Department of Nutritional Physiology, Institute of Biomedical Sciences, Tokushima University Graduate School, Tokushima, Japan
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37
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Characteristics of Food Protein-Derived Antidiabetic Bioactive Peptides: A Literature Update. Int J Mol Sci 2021; 22:ijms22179508. [PMID: 34502417 PMCID: PMC8431147 DOI: 10.3390/ijms22179508] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 08/29/2021] [Accepted: 08/30/2021] [Indexed: 12/25/2022] Open
Abstract
Diabetes, a glucose metabolic disorder, is considered one of the biggest challenges associated with a complex complication of health crises in the modern lifestyle. Inhibition or reduction of the dipeptidyl peptidase IV (DPP-IV), alpha-glucosidase, and protein-tyrosine phosphatase 1B (PTP-1B) enzyme activities or expressions are notably considered as the promising therapeutic strategies for the management of type 2 diabetes (T2D). Various food protein-derived antidiabetic bioactive peptides have been isolated and verified. This review provides an overview of the DPP-IV, PTP-1B, and α-glucosidase inhibitors, and updates on the methods for the discovery of DPP-IV inhibitory peptides released from food-protein hydrolysate. The finding of novel bioactive peptides involves studies about the strategy of separation fractionation, the identification of peptide sequences, and the evaluation of peptide characteristics in vitro, in silico, in situ, and in vivo. The potential of bioactive peptides suggests useful applications in the prevention and management of diabetes. Furthermore, evidence of clinical studies is necessary for the validation of these peptides’ efficiencies before commercial applications.
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38
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Ge H, Cai Z, Chai J, Liu J, Liu B, Yu Y, Liu J, Zhang T. Egg white peptides ameliorate dextran sulfate sodium-induced acute colitis symptoms by inhibiting the production of pro-inflammatory cytokines and modulation of gut microbiota composition. Food Chem 2021; 360:129981. [PMID: 34020366 DOI: 10.1016/j.foodchem.2021.129981] [Citation(s) in RCA: 74] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 04/01/2021] [Accepted: 04/26/2021] [Indexed: 12/24/2022]
Abstract
Egg white peptides (EWPs) can be effectively used to alleviate and treat inflammatory diseases due to their anti-oxidation, anti-inflammation, and microbiota regulation capabilities. A dextran sodium sulfate (DSS)-induced colitis model was used to clarify the regulatory effects of EWPs on colitis. Forty-three peptide sequences were identified from EWPs using LC-MS/MS. The results demonstrated that EWPs decreased the levels of pro-inflammatory cytokines and the extent of crypt damage in a dose-dependent manner. 16S rRNA gene sequencing results indicated that 200 mg/kg EWPs significantly increased the relative abundance of beneficial bacteria Lactobacillus and Candidatus_Saccharimonas, and reduced the relative abundance of pathogenic bacteria Ruminiclostridium and Akkermansia. In addition, the degree of correlation between pro-inflammatory cytokines and microbiota was as follows: interleukin (IL)-1β > IL-8 > IL-6 > tumor necrosis factor-α To summarize, EWPs contributed to the alleviation of colitis symptoms and the intestinal injury through anti-inflammatory effects, repair of intestinal mucosa, and modulation of gut microbiota.
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Affiliation(s)
- Huifang Ge
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Zhuanzhang Cai
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Jiale Chai
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Jiyun Liu
- Department of Chemistry and Biomedicine, Linnaeus University, Kalmar 39182, Sweden
| | - Boqun Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Yiding Yu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
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39
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Ritian J, Teng X, Liao M, Zhang L, Wei Z, Meng R, Liu N. Release of dipeptidyl peptidase IV inhibitory peptides from salmon (
Salmo
salar
) skin collagen based on digestion–intestinal absorption
in
vitro. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14977] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Jin Ritian
- College of Food Science Northeast Agricultural University Harbin150030China
- Key Lab of Dairy Science Ministry of Education Northeast Agricultural University Harbin150030China
| | - Xiangyu Teng
- College of Food Science Northeast Agricultural University Harbin150030China
- Key Lab of Dairy Science Ministry of Education Northeast Agricultural University Harbin150030China
| | - Minhe Liao
- College of Food Science Northeast Agricultural University Harbin150030China
- Key Lab of Dairy Science Ministry of Education Northeast Agricultural University Harbin150030China
| | - Ligang Zhang
- College of Food Science Northeast Agricultural University Harbin150030China
- Key Lab of Dairy Science Ministry of Education Northeast Agricultural University Harbin150030China
| | - Zikai Wei
- College of Food Science Northeast Agricultural University Harbin150030China
- Key Lab of Dairy Science Ministry of Education Northeast Agricultural University Harbin150030China
| | - Ran Meng
- Binhai Agricultural Research Institute of Hebei Academy of Agricultural and Forestry Science/Tangshan Key Laboratory of Plant Salt‐Tolerance Research Tangshan063200China
| | - Ning Liu
- College of Food Science Northeast Agricultural University Harbin150030China
- Key Lab of Dairy Science Ministry of Education Northeast Agricultural University Harbin150030China
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40
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Jin R, Shang J, Teng X, Zhang L, Liao M, Kang J, Meng R, Wang D, Ren H, Liu N. Characterization of DPP-IV Inhibitory Peptides Using an In Vitro Cell Culture Model of the Intestine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2711-2718. [PMID: 33629836 DOI: 10.1021/acs.jafc.0c05880] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Here, we characterize the activities of two depeptidyl peptidase-IV (DPP-IV) inhibitory peptides, VLATSGPG and LDKVFER, using the Caco-2 monolayer model for the intestine. VLATSGPG and LDKVFR inhibited the DPP-IV in the cells via a mixed-type inhibition mode, with in situ IC50 values of 207.3 and 148.5 μM, respectively. Furthermore, VLATSGPG and LDKVFR were transported intact across the cells, with Papp values of 2.41 ± 0.16 and 4.23 ± 0.29 × 10-7 cm/s, respectively. Fragmented peptides were identified in the basolateral side of the membrane. Two of these, GPG and VLA, exhibited high inhibitory activities of 83.6 ± 3.3 and 58.5 ± 2.5%, respectively, at 100 μM concentration. Although 3 mM VLATSGPG and LDKVFR were transported across the epithelium in a concentration-dependent manner, their transport did not damage the tight junction proteins, ZO-1 and occludin. This study demonstrates that the two peptides potentially regulate DPP-IV activity in the intestine.
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Affiliation(s)
- Ritian Jin
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Lab of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Harbin Tengning Technology Company Ltd., Harbin 150010, China
| | - Jiaqi Shang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Lab of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Harbin Tengning Technology Company Ltd., Harbin 150010, China
| | - Xiangyu Teng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Lab of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Harbin Tengning Technology Company Ltd., Harbin 150010, China
| | - Ligang Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Lab of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Minhe Liao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Lab of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Jiaxin Kang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Lab of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Harbin Tengning Technology Company Ltd., Harbin 150010, China
| | - Ran Meng
- Binhai Agricultural Research Institute of Hebei Academy of Agricultural and Forestry Science/Tangshan Key Laboratory of Plant Salt-Tolerance Research, Tangshan 063200, China
| | - Dangfeng Wang
- College of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Haowei Ren
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Lab of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Ning Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Lab of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Harbin Tengning Technology Company Ltd., Harbin 150010, China
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41
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Li M, Dong L, Du H, Bao Z, Lin S. Potential mechanisms underlying the protective effects of Tricholoma matsutake singer peptides against LPS-induced inflammation in RAW264.7 macrophages. Food Chem 2021; 353:129452. [PMID: 33714115 DOI: 10.1016/j.foodchem.2021.129452] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Revised: 02/01/2021] [Accepted: 02/20/2021] [Indexed: 12/15/2022]
Abstract
This study aimed to investigate the protective effects of a < 3 kDa Tricholoma matsutake Singer peptide (TMWP) on lipopolysaccharide (LPS)-induced inflammation in RAW264.7 macrophages. The results showed that TMWP significantly upregulated superoxide dismutase (SOD) activity and reduced reactive oxygen species (ROS) generation in RAW264.7 macrophages. Western blotting and immunofluorescence analysis indicated that TMWP inhibited the activation of the mitogen-activated protein kinase (MAPK) and nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB) pathways, thereby reducing the secretion of IL-1β and IL-6 and the expression of TNF-α, COX-2, and iNOS. Additionally, TMWP improved mitochondrial respiration in LPS-stressed macrophages, counteracting the harmful effects of LPS treatment on mitochondrial function. Three peptides (SDIKHFPF, SDLKHFPF, and WFNNAGP) with the highest predicted scores for potential anti-inflammatory activity were identified using nano-HPLC-MS/MS. These data indicated that T. matsutake peptides could be an attractive natural ingredient for developing novel functional foods.
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Affiliation(s)
- Mengqi Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Liu Dong
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hanting Du
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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42
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Kong X, Zhang L, Song W, Zhang C, Hua Y, Chen Y, Li X. Separation, identification and molecular binding mechanism of dipeptidyl peptidase IV inhibitory peptides derived from walnut (Juglans regia L.) protein. Food Chem 2021; 347:129062. [PMID: 33476918 DOI: 10.1016/j.foodchem.2021.129062] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2020] [Revised: 11/05/2020] [Accepted: 01/06/2021] [Indexed: 12/26/2022]
Abstract
Walnut protein was hydrolyzed with different proteases to evaluate the hydrolytic efficiency and dipeptidyl peptidase IV (DPP-IV) inhibitory activity in vitro. All of walnut protein hydrolysates (WPHs) exhibited DPP-IV inhibitory activity and Alcalase-derived hydrolysate (WPH-Alc) with better DPP-IV inhibitory activity of 33.90% (at 0.50 mg/mL) was subsequently separated by ultrafiltration and cation exchange chromatography on a SP Sephadex C-25 column. The results showed that fractions with lower molecular weight and higher basic amino acid residues possessed stronger DPP-IV inhibitory activity. Comparably, the obtained fraction B with the yield of 19.80% had the highest DPP-IV inhibitory activity of 76.19% at 0.25 mg/mL. Moreover, nine novel DPP-IV inhibitory peptides were identified using MALDI-TOF/TOF-MS. Molecular docking revealed the peptides could interact with DPP-IV through hydrogen bonds, salt bridges, hydrophobic interactions, π-cation bonds and π-π bonds. The walnut DPP-IV inhibitory peptides showed better stability with heating treatment, pH treatment, or in vitro gastrointestinal digestion.
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Affiliation(s)
- Xiangzhen Kong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
| | - Lina Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Weiguang Song
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Caimeng Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xingfei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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43
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Bu F, Yi D, Zhang H, Li Q, Pan D, Dang Y. Isolation and identification of antioxidant and DPP-IV inhibitory peptide PYPYEPYEPYPY from yak bone hydrolysate. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.441] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Fan Bu
- College of Food and Pharmaceutical Sciences, Ningbo University
| | | | | | - Qin Li
- Institute of Materia Medica, Hangzhou Medical College
| | - Daodong Pan
- College of Food and Pharmaceutical Sciences, Ningbo University
| | - Yali Dang
- College of Food and Pharmaceutical Sciences, Ningbo University
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44
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Wang K, Han L, Hong H, Pan J, Liu H, Luo Y. Purification and identification of novel antioxidant peptides from silver carp muscle hydrolysate after simulated gastrointestinal digestion and transepithelial transport. Food Chem 2020; 342:128275. [PMID: 33191015 DOI: 10.1016/j.foodchem.2020.128275] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 09/28/2020] [Accepted: 09/28/2020] [Indexed: 12/18/2022]
Abstract
Unregulated oxidative reactions occur in human body or food system can cause harmful effects both on food quality and human health. This study aimed to develop novel antioxidant peptides from silver carp muscle hydrolysate after simulated gastrointestinal digestion and transepithelial transport. Results showed that alcalase- and papain-induced hydrolysates had higher antioxidant activities before and after in vitro gastrointestinal digestion. Fractions with molecular weight <1 kDa from these two digestive products (named A-GID-1 and P-GID-1) exhibited the greatest antioxidant capacity, which was ascribed to the large proportion of low-molecular peptides and hydrophobic amino acids. After transepithelial transport analysis, a total of ten peptides were identified from the RP-HPLC fractions with the highest antioxidant activity from both P-GID-1 and A-GID-1 permeates. Among them, LVPVAVF exhibited the highest DPPH radical scavenging and reactive oxygen species (ROS) inhibitory activity. Our findings will provide new knowledge for the development of novel natural antioxidants and the high-value utilization of silver carp protein.
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Key Words
- 1, 1-Diphenyl-2-picrylhydrazine (PubChem CID: 74358)
- 2, 2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (PubChem CID: 16240279)
- 2, 2′-Azobis(2-methylpropionamidine) dihydrochloride (PubChem CID: 76344)
- 2, 4, 6-Trinitrobenzenesulfonic acid (PubChem CID: 11045)
- 2, 4, 6-Tripyridyl-s-triazine (PubChem CID: 77258)
- 6-hydroxy-2, 5, 7, 8tetramethylchroman-2-carboxylic acid (PubChem CID: 40634)
- Anti-oxidant activity
- Ferrozine (PubChem CID: 34127)
- In vitro gastrointestinal digestion
- Peptides sequence
- Silver carp peptides
- Transepithelial transport
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Affiliation(s)
- Kai Wang
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Lihua Han
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Hui Hong
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jing Pan
- Yunnan Ocean King Fisheries Co., Ltd., Yunnan Province, China
| | - Huaigao Liu
- Anhui Guotai Biotechnology Co., Ltd., Xuancheng City, Anhui Province, China
| | - Yongkang Luo
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
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45
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Xu F, Mejia EGD, Chen H, Rebecca K, Pan M, He R, Yao Y, Wang L, Ju X. Assessment of the DPP-IV inhibitory activity of a novel octapeptide derived from rapeseed using Caco-2 cell monolayers and molecular docking analysis. J Food Biochem 2020; 44:e13406. [PMID: 32734634 DOI: 10.1111/jfbc.13406] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 06/19/2020] [Accepted: 07/07/2020] [Indexed: 12/11/2022]
Abstract
The Octapeptide ELHQEEPL, which was identified from the rapeseed protein napin showed prominent Dipeptidyl peptidase-IV (DPP-IV) inhibitory activity. The objective of this study was to investigate the DPP-IV inhibitory activity and transepithelial transport of ELHQEEPL in an approaching intestinal condition using Caco-2 cell monolayers. ELHQEEPL and its degraded fragments EL, HQEEP, and methylated ELHQEEPL were transported across Caco-2 cell monolayers through different pathways. Compared with the nonbiological enzyme inhibition test, the in vitro experiment on Caco-2 cell monolayers showed that the IC50 value of DPP-IV inhibition increased by 43.11% for ELHQEEPL. There was no significant change in DPP-IV gene expression in the Caco-2 cell monolayers upon treatment with ELHQEEPL. Furthermore, molecular docking predicted that the weaker binding between inhibitory peptide and enzyme for the degradation products from ELHQEEPL during transepithelial transport greatly limited its role in inhibiting DPP-IV. PRACTICAL APPLICATIONS: The DPP-IV inhibitory activity of ELHQEEPL was confirmed using Caco-2 cell monolayers as a novel assessment tool, although its potency was reduced by metabolic degradation. In general, this study reported the use of Caco-2 cell monolayers as a tool for comprehensively studying peptides as sources of DPP-IV inhibitors. A Caco-2 cell-based approach with molecular docking can be adapted for the investigation of intestinal absorption and activity attenuation of food peptides being considered for enzymatic action. Moreover, since the Caco-2 cells express a wide range of enzymes, this method can be used for screening for other active food peptides such as for the inhibitors of ACE and a-glucosidase.
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Affiliation(s)
- Feiran Xu
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- Department of Food Science and Human Nutrition, Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Hong Chen
- Department of Food Science and Human Nutrition, Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Kowalski Rebecca
- Department of Food Science and Human Nutrition, Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Mengmeng Pan
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Rong He
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Yijun Yao
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Lifeng Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Xingrong Ju
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
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46
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Moreno-Fernández S, Garcés-Rimón M, Miguel M. Egg-derived peptides and hydrolysates: A new bioactive treasure for cardiometabolic diseases. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Xu Z, Chen H, Fan F, Shi P, Cheng S, Tu M, Ei-Seedi HR, Du M. Pharmacokinetics and Transport of an Osteogenic Dodecapeptide. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9961-9967. [PMID: 32786858 DOI: 10.1021/acs.jafc.0c02779] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
A dodecapeptide with the amino acid sequence of IEELEEELEAER (PIE), identified from Mytilus edulis proteolysis hydrolysates, has shown good bone-forming activity in previous studies. The pharmacokinetics and transport of the PIE peptide in vivo or in vitro were investigated in this study. The results showed that the PIE peptide can be transported into monolayer Caco-2 cells, and the PIE peptide was identified in the serum after the mice reached the highest value of 173.60 ± 60.30 ng/mL, in which it was quantified by an optimized mass spectrometry method. In addition, the PIE peptide has a promoting effect on the bone morphogenetic protein pathway at the gene and protein levels. According to the distribution of PIE-FITC in ovariectomized mice after orally administrated PIE-FITC, it was confirmed that it can enter the gastrointestinal tract and serum, and reach the bones. Taken together, the PIE peptide can be absorbed well both in vitro and in vivo, and it could promote pre-osteoblast differentiation factors.
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Affiliation(s)
- Zhe Xu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Hui Chen
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Fengjiao Fan
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China
| | - Pujie Shi
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Shuzhen Cheng
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Maolin Tu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Hesham R Ei-Seedi
- Pharmacognosy Group, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Uppsala 75 123, Sweden
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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48
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Rivero-Pino F, Espejo-Carpio FJ, Guadix EM. Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences. Foods 2020; 9:E983. [PMID: 32718070 PMCID: PMC7466190 DOI: 10.3390/foods9080983] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/15/2020] [Accepted: 07/21/2020] [Indexed: 12/11/2022] Open
Abstract
Bioactive peptides released from the enzymatic hydrolysis of food proteins are currently a trending topic in the scientific community. Their potential as antidiabetic agents, by regulating the glycemic index, and thus to be employed in food formulation, is one of the most important functions of these peptides. In this review, we aimed to summarize the whole process that must be considered when talking about including these molecules as a bioactive ingredient. In this regard, at first, the production, purification and identification of bioactive peptides is summed up. The detailed metabolic pathways described included carbohydrate hydrolases (glucosidase and amylase) and dipeptidyl-peptidase IV inhibition, due to their importance in the food-derived peptides research field. Then, their characterization, concerning bioavailability in vitro and in situ, stability and functionality in food matrices, and ultimately, the in vivo evidence (from invertebrate animals to humans), was described. The future applicability that these molecules have due to their biological potential as functional ingredients makes them an important field of research, which could help the world population avoid suffering from several diseases, such as diabetes.
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Affiliation(s)
- Fernando Rivero-Pino
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (F.J.E.-C.); (E.M.G.)
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49
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Gao J, Gong H, Mao X. Dipeptidyl Peptidase-IV Inhibitory Activity and Related Molecular Mechanism of Bovine α-Lactalbumin-Derived Peptides. MOLECULES (BASEL, SWITZERLAND) 2020; 25:molecules25133009. [PMID: 32630113 PMCID: PMC7412263 DOI: 10.3390/molecules25133009] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 02/26/2020] [Accepted: 03/04/2020] [Indexed: 12/23/2022]
Abstract
Identifying DPP-IV inhibitory peptides from dietary protein has attracted increased attention. In the present study, bovine α-lactalbumin hydrolysates were generated by alcalase for various hydrolysis times, and DPP-IV inhibitory activity of these hydrolysates was determined. The 4 h hydrolysates displayed the most potent DPP-IV inhibitory activity, with DPP-IV inhibition rate of 82.30 ± 1.39% at concentration of 1.0 mg/mL. DPP-IV inhibitory peptides were isolated from the 4 h-hydrolysates with gel filtration chromatography and reversed-phase high-performance liquid chromatography (RP-HPLC). Using liquid chromatography-electrospray ionization tandem mass spectrometry (LC-ESI MS/MS), two DPP-IV inhibitory peptides were identified, and their amino acid sequences were Glu-Leu-Lys-Asp-Leu-Lys-Gly-Tyr (ELKDLKGY) and Ile-Leu-Asp-Lys-Val-Gly-Ile-Asn-Tyr (ILDKVGINY), respectively. Furthermore, molecular docking analysis showed that peptides ELKDLKGY and ILDKVGINY could form hydrogen bonds, pi-cation interactions, and salt bridges with DPP-IV. These findings indicated that bovine α-lactalbumin may be a potential source of natural DPP-IV inhibitor.
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Affiliation(s)
- Jing Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China;
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Han Gong
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Xueying Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China;
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
- Correspondence: ; Tel.: +86-10-62738684
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50
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Wang D, Liu K, Cui P, Bao Z, Wang T, Lin S, Sun N. Egg-White-Derived Antioxidant Peptide as an Efficient Nanocarrier for Zinc Delivery through the Gastrointestinal System. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2232-2239. [PMID: 31986031 DOI: 10.1021/acs.jafc.9b07770] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
An antioxidant peptide derived from egg white, Asp-His-Thr-Lys-Glu (DHTKE), possesses specific amino acids related to zinc delivery. This study aimed to demonstrate the molecular basis of interactions between the egg white peptide (DHTKE) and zinc ions and investigate the effect of the DHTKE-Zn complex on zinc delivery through the gastrointestinal system. Approximately one DHTKE molecule can bind one zinc ion (n = 1.048 ± 0.085) through its carboxyl, amino, and imidazole nitrogen groups on Asp, His, and Glu. The formed DHTKE-Zn complex presented uniformly distributed globular particles with a particle size of 100-500 nm and underwent dissociation and re-chelation during gastrointestinal digestion. Moreover, the DHTKE peptide mostly remained stable, with a retention rate of 98.32% under gastrointestinal digestion, although one degradation product (DHTK) was identified by nanoscale liquid chromatography-electrospray ionization-tandem mass spectrometry in the gastrointestinal digests; the effectiveness of DHTKE-Zn digests on enhancing absorption of zinc was comparable to that of the initial complex.
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Affiliation(s)
- Di Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
| | - Kexin Liu
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
| | - Pengbo Cui
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
| | - Tongtong Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
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